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Porcupine Meatballs (I have to double the recipe for my large family)
Combine the first 7 ingredients with 1/4 c. of the tomato soup. Mix
well. Shape into about 20 balls and place in a skillet. Mix rest of
soup, water, and Worcestershire sauce and pour over meatballs. Bring
to a boil. Reduce heat, cover, and simmer for 40 minutes or until rice
is soft and meatballs are set. Serve with sauce.
Cook macaroni in
boiling water. While macaroni is cooking, brown beef with onion and
drain. Drain macaroni. Add tomato soup and tomatoes to macaroni
along with beef. Stir together, season and serve.
Salisbury patties & gravy
1 lb. ground beef (I use ground turkey)
1 medium onion, chopped
1 to 1 1/2 cups coarsely crushed saltines
3 tsp. instant beef boullion granules, divided
2 to 3 cups water
3 Tbsp. cornstarch mixed in 3 Tbsp. water
together beef, onion, saltines, egg and 1 tsp. beef boullion granules.
Form patties with hands and fry in small amount of margarine on both
sides. When all patties are browned, cover with 2 cups water and rest of
beef boullion. Cover with lid and simmer for about 15 minutes. Remove
patties to a plate and make gravy by slowly adding the cornstarch/water
mix. You may add more water and beef boullion granules to taste.
and drain the ground meat. Add refried beans, taco seasoning and
water. Stir well and simmer for 15 minutes over low heat. Now come the
hard part: Divide the meat/beans into 10 fairly equal parts. Doing one
at a time, place a part of the meat/bean mixture on a warmed tortilla,
top with some tomatoes, lettuce and onion. Roll the tortillas according
the directions on the tortilla package, being sure to tuck the ends
in. Place in a 9 x 13 casserole dish or pan. Repeat with each tortilla.
Mix enchilada sauce and chicken soup together and pour over the top of
the burritos. Sprinkle the cheese over the top and bake 30 to 40
minutes at 350. These may be a bit too spicy hot for young kids (mine
love them) but any leftovers will keep in the fridge for a few days
Honey BBQ Meatloaf
bouillon in hot water. Add rest of ingredients except ground beef.
Mix well. Mix in ground meat. Press into ungreased loaf pan. Bake at
350° for 1 hour. Top with ketchup and bake 5 to 10 minutes more.
These are DELICIOUS!
Heat oil in pan over medium heat.
Add onion, cook for 2 minutes.
Add broccoli, cook for 2 minutes.
Add carrot, cook for 2 minutes.
Add summer squash and zucchini, cook for 2 minutes.
Add spinach, cook for 1 minutes.
Remove pan from stove, allow veggie mixture to cool slightly.
In large bowl combine ground beef, veggies, herbs, and spices. Mix well
Grill or fry for about 5 minutes per side.
2 lbs. Ground Turkey, Beef, or Pork
1/2 c. Parmesan Cheese
2 Tbsp. Penzey's Italian Sausage Seasoning
1 c. Mozzarella Cheese
Mix ground meat, eggs, parmesan cheese & seasoning (I use my hands).
Line a jelly roll pan with aluminum foil and pat mixture in pan. Bake
at 450 for 10 minutes. Depending on the fat content of your meat there
may be fat that needs to be drained from the pan. You can also blot the
top with a paper towel. Top meat base with sauce, veggies and cheese and
broil until cheese is nicely browned and bubbly.
Note: I used 1 lb. ground beef and 1 lb. hot Italian sausage and eliminated the Italian sausage seasoning.
I have so many jalapenos from my garden, I had to find some good ways to
use them. This taco burger does the trick! The school year has started
and tonight is the kick-off picnic. I'll take a big pass on the pizza
and subs and have my burger before we go. I only had a few minutes to
put dinner together tonight so this one is fast. I took a shortcut and
bought fresh salsa and guacamole from the local supermarket salad bar,
but if you have time, home-made is always better! This burger tasted
just like a taco and received two big thumbs up from both Dave and Alex.
Adapted from jalapenomadness.com.
Makes 6-8 burgers.
2 lb ground beef
1 medium onion, roughly chopped
2 cloves garlic
2-3 seeded and cored jalapeno peppers
1/4 cup hot sauce (I like Frank's RedHot Original Cayenne Pepper Sauce.)
1 tsp ground cumin
2 tsp dried oregano
1/2 tsp paprika
1/2 sea salt
mixed salad greens
By Diana Rattray, About.com Guide
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Directions for porcupine meatballs
Mix ground beef with rice, 1/2 cup of water, chopped onion, seasoned
salt, garlic powder, and pepper. Shape porcupine ground beef mixture by
tablespoon into 1 1/2-inch balls.
Place the porcupine meatballs in an ungreased 2-quart shallow baking
the remaining ingredients and pour over the porcupine meatballs. Cover
and bake at 350° F. oven for about 45 minutes. Uncover and bake
porcupine meatballs 15 to 20 minutes longer.
Porcupine meatballs serve 4 to 6.
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